Instant Pot Potato Salad has become my favorite side dish lately. I only started making my own potato salad when I purchased an Instant Pot pressure cooker. It is much easier than boiling your potatoes and eggs on the stove. Plus, the method I am about to show you is fast and you won’t need to peel your hard boiled eggs afterwards!
You will need an Instant Pot to make this recipe.
I use the Instant Pot DUO 8qt (Amazon Affiliate Link) and LOVE IT!!!
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As I’ve mentioned in other posts, I have a dozen backyard chickens. They lay LOTS of eggs for my family. This potato salad recipe is one of our favorite way to use up a dozen eggs quickly.
Lets get started!
Potatoes – I like to use about 6 medium russet potatoes. To prep my potatoes I peel and chop them into bite size pieces. I aim for about 1/2 inch cubes. Give them a rinse and place into a glass or metal container that will fit into your Instant Pot. Don’t forget an inch of water at the bottom of your Instant Pot!
Eggs – I use a full dozen eggs. These are eggs from my own chickens, so size varies. If you are buying your eggs you can use medium-large size eggs should work just fine. Here is my new favorite trick… Find yourself a glass or metal bowl that will fit into your Instant Pot. You may want to grease the bowl if you want the ‘egg loaf’ to come out in one piece. Though it isn’t necessary because you’re going to cut it up anyways! Crack all dozen eggs into that bowl. Place the bowl of eggs on top of the potatoes in the Instant Pot.
Cooking time – I have an 8qt Instant Pot so I can cook both, the potatoes and the eggs at the same time. If yours is smaller, or if you don’t have small enough containers, you may have to cook them separately. Set your Instant Pot to Manual 5 minutes on High Pressure. Natural Pressure Release (NPR) for about 2 minutes and Quick Release (QR) the rest.
Dressing – Mix together 1 cup of mayonnaise, 1/4 cup yellow mustard, and 1 medium red onion, chopped. You could add a bit of pickle relish or preferred seasonings to the dressing. Sometimes I add a bit of pepper. Today I am keeping things simple.
Almost done!
When your potatoes and eggs are finished cooking, allow them to cool before you chop the eggs and mix with the dressing. FYI: If you mix red onion with warm eggs, a chemical reaction will occur creating little bluish green specks on your eggs. It doesn’t hurt anything, but it freaked me out the first time it happened!
Here is what your eggs should look like when they are done cooking. You can chop them up on a cutting board or do like me and chop them up right inside the bowl.
Now you are ready to mix your potatoes, eggs, and dressing together! I hope you enjoyed my method to making Instant Pot Potato Salad. If you liked this recipe try out my Easy Sandwich Bread for Beginners!
Instant Pot Potato Salad
Equipment
- Instant Pot Pressure Cooker
- Various Bowls
- Knife
- spoon
Ingredients
- 6 medium russet potatoes
- 12 large eggs
- 1 medium red onion chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
Instructions
- Peel and chop potatoes, place in glass or metal bowl, small enough to fit into Instant Pot.
- Crack eggs into a glass or metal bowl, small enough to fit into Instant Pot.
- Following your Instant Pot instructions, place an inch of water at the bottom of the pot.
- Place bowl of potatoes inside the Instant Pot.
- Place bowl of eggs on top of the potatoes, inside the Instant Pot.
- Set valve to sealing and cook time Manual 5 minutes.
- When cooking time is complete, NPR 2 minutes followed by QR.
- Remove potatoes and eggs, allow to cool. Then chop the eggs.
- To make the dressing, mix mayo, mustard, and red onion.
- Once everything is cooled and chopped, mix the potatoes and eggs with the dressing.
- Enjoy!
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